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+ servings

Summer Squash Toasts with Sun-Dried Tomato White Bean Spread

Author - Serena Wolf
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yields: 4 servings


  • 1 tablespoon extra-virgin olive oil
  • 2 medium zucchini diced small
  • 1 medium summer squash diced small
  • Kosher salt
  • ¼-½ teaspoon crushed red pepper flakes depending on how much heat you like
  • 4 large eggs
  • 4 large slices of bread I recommend sourdough or a seeded loaf
  • Chopped chives for garnish optional

For the spread:

  • One 15-ounce can cannellini beans drained and rinsed
  • 1/3 cup sun-dried tomatoes packed in extra-virgin olive oil drained, patted dry, and roughly chopped
  • 1 large garlic clove peeled and smashed
  • 1 tablespoon balsamic vinegar
  • Kosher salt
  • Freshly ground black pepper
  • 3 tablespoons olive oil from the sun-dried tomato jar
  • 3-4 tablespoons water


  • Add the cannellini beans, sun-dried tomatoes, garlic, balsamic, and a good pinch of salt to the bowl of a food processor. Process for about a minute until relatively smooth (some small pieces of tomato are fine), scraping down the sides of the bowl a few times if necessary. With the processor running, slowly add the olive oil and process until well incorporated. Add the water one tablespoon at a time until the spread is smooth and spreadable. Season with extra salt and freshly ground black pepper to taste. Briefly set aside.
  • Heat the olive oil in a large skillet over high heat. When the oil is hot and shimmering (but not smoking!), add the zucchini, summer squash, a large pinch of salt, and crushed red pepper. Cook for about 4 minutes, shaking the pan occasionally, or until the squash is just tender and browned in spots. Transfer to a bowl and cover with foil to keep warm while you cook the eggs.
  • Poach or fry the eggs, depending on your preference.
  • While the eggs are cooking, toast (or grill!) the bread.
  • Assembly the toasts: Spread each piece of toast with a thick layer of sun-dried tomato white bean spread. Top with cooked squash and an egg. Garnish with chives and extra salt and fresh ground pepper if you like, and serve immediately.